½teaspoonvegan butteror coconut oil (plus a little extra for greasing the foil)
1tablespooncoconut sugar or dark brown sugar
⅛teaspoonvanilla, extract or powder
Foil for wrapping
1tablespoonbrandy or bourbon
Grease 1 sheet of foil with a little vegan butter or coconut oil.
Cut the nectarine in half and remove the stone.
Place the nectarine halves in the middle of the foil cut side up.
Sprinkle over the sugar, cinnamon and vanilla then put the ½ teaspoon of butter or coconut oil on top. If using the brandy or bourbon add that to the package too.
Draw the foil up around the nectarine and pinch together firmly at the top. The seal needs to be at the top so the contents don't leak out.
Put your foil packages on the grill/BBQ over a medium heat for 15-20 mins with the lid down. If you don't have a lid then just cook them for a few minutes longer.
Remove from the grill/BBQ and open the foil package very carefully as the liquid inside will be very hot and there will be some steam.
Serve immediately with dairy-free ice cream, whipped cream or yogurt.
Making aheadThese nectarines can be made and packaged up as per the recipe up to 2 days before you want to cook them. Just store them in the fridge and be very careful that the foil doesn’t get punctured. Transfer them to the grill straight from the fridge.Got leftovers?If you do end up with any leftover nectarines, let them cool in the foil. You can then refrigerate them and reheat the next day either on the grill or in the oven at 350°F for about 15 minutes. Serve them for dessert again or enjoy for breakfast with yogurt, oatmeal or chia pudding.(This recipe would also work well on a campfire).